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BAKE302 – Baking Industry Essentials

Module code
Module title
Baking Industry Essentials
To apply baking industry essentials for people intending to work in the baking industry.
  • TE2201
NZQA Level
Level 3
NZQA Credits
Delivery method
  • Web-Supported
Learning hours
Total learning hours
Resources required
Teaching and Learning Strategy
- Individual practical experiential learning in an industry environment
- Group and team experiential activities in an industry environment
- Industry related field trips Observations of, and interactions with, industry professionals
- Associated online learning activities to enhance understanding of baking industry - knowledge and skills
- Principles of Kaitiakitanga and Manaakitanga will be followed to allow all students to embrace the philosophy of support for one another
Undertake a range of essential baking industry skills.
- Apply baking industry knowledge to a baking industry environment.
- Apply effective sociocultural skills to work within a baking industry environment.
- Team communication and interaction skills.
- Cakes and Yeasted Dough Products.
- Introduction to cake making, and principles of bread making.
- Bread Baking
- Practical consolidation of knowledge of yeasted products.
- Operation of equipment.

Essential introductory industry skills
- Recipe interpretation
- Weighing and measuring
- Preparation of ingredients
- Preparation and use of equipment
- Introduction to processes and methods
- Commodity knowledge
- Terminology
- Basic food science and nutrition
Learning and Teaching Resource
- Bring your own device (BYOD).
- Two fully equipped commercial bakery kitchens incorporating a range of facilities and commercial baking equipment appropriate to the requirements of the programme.
- A commercially operating food outlet suitable for the sale and supply of bakery items produced in a classroom environment.
- Study space.
- Smart Suite Classroom Resource.
- Wi-Fi Internet.
- Individual access to iPad/tablet or laptop for the Programme duration.
Learning Outcomes
- Work as an effective member of a team to produce required bakery products (4 credits)
- Communicate clearly and appropriately in group and one to one situations (4 credits)
- Apply basic baking skills to produce cakes, bread and yeasted dough products (7 credits)
Assessment Criteria
80% of all assessments will be practical and 20% of all assessments will be theory with an overall combined pass mark of 50%.

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